We are located in our Périgord family farm lands close from Sarlat city center in a place where we have grazing and forests.
We offer traditional Perigord recipes gastronomic duck products such as conserve, pate, foie gras, magrets, confits, cassoulet...
Products are prepared from Perigord ducks only feed with grain and grassland products.
Our products are European Union sanitary standards certified.
Prices are EXW Sarlat in Euro currency.
Deliveries worldwide
All weights are net. Perigord duck foie gras, magrets and other gastronomic duck conserves 
Duck whole foie gras | 125 g | | 190 g | | 320 g | | | Duck foie gras bloc | 100 g | | 200 g | | 400 g | | | Duck pate 50% foie gras coated with a pork stuffing | 130 g | | 200 g | | Duck ''Confits'' (Conserve of duck) | | 1 magret + 1 leg | | 2 legs | | 3 legs | | 5 legs | | 12 legs | | | Duck neck stuffed with 20% foie gras | 300 g | duck neck skin, pork foie gras 20%, Armagnac
| | Manchons confits (5-6 pieces) | 765g | manchon is the meaty part of the wing
| | Duck ''Rillette''
special type of traditional pate | 180 g | Gésiers confits (gizzards conserve) | 400 g | Duck fat | 300 g | | 700 g | | | Magret de canard séché à l'ail - Duck dried fillet with garlic in vacuum bag | 1 piece | | | Magret de canard fumé - Duck smoked fillet in vacuum bag | 1 piece | | | Anchaud
pork fillet confit in duck fat 80%
| 400 g
| Cassoulet
rich, slow-cooked bean stew in duck bouillon and fat, with Toulouse sausage duck, manchon confit and pork rind
| 840 g
| Périgueux sauce
duck bouillon, Madeira, Porto, duck foie gras, 2% truffles juice, 1% Perigord truffles | 200 g
|
''Confit'' is a meat cooked in fat at low temperature for a very long time 
 | | Sarlat is located at 550 km from Paris, 240 km from Toulouse and 230 km from Bordeaux Capital of Black Périgord, Sarlat is an exceptionally preserved city. More than 1.000 years of architecture live through lanes, roofs of roofing stones and fair and hot stone walls. Sarlat became a city at the 8th century. Border between Kings of France and of England during the Hundred Year War, it became English later in 1360 then released ten years by Du Guesclin. The Saint-Sacerdos cathedral was built by the king Henri IV (1553-1610) |
2008-2009 EXW Sarlat price list |
